Nov 8, 2011

Spinach Raitha (Keerai Kichadi)

Spinach Raitha

  • Chopped Spinach…………….....3cups
  • Yogurt………………………......2cups
  • Red Chili………………………..2
  • Cumin Seeds…………………. ..1tsp
  • Mustard Seeds……………… ....1tsp
  • Asafoetida………………………1/4tsp
Method
  • Boil the spinach with very little water grind coarsely.
  • Mix the yogurt and add the spinach in room temperature.
  • Heat a pan with oil add mustard and cumin seed, and red chili.
  • When the mustard crackles add to the raitha.
  • Add salt and mix well.
  • Instead of grinding the spinach add the spinach to the seasoning and cook till the water fully evaporates.
  • Add this spinach to yogurt.
  • Frozen chopped spinach can be used instead of fresh spinach.
  • This raitha can be used as dip for vegetables and crackers.No seasoning is needed.

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